Divorce Salad: Unbelievable Flavor in 3 Days of Bliss

Why You’ll Love This Recipe

I love how this salad comes together in minutes, but tastes even better the next day. The beans soak up the oregano vinaigrette, the feta adds creaminess and tang, and the onions bring a punch of crunch. It’s hearty, healthy, and filling without any cooking required. I keep it in the fridge for easy meals throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (15-ounce) can chickpeas, rinsed and drained

• 1 (15-ounce) can black beans, rinsed and drained

• 1/4 cup olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 red onion, thinly sliced

• 1 cup crumbled feta cheese

• 1/4 cup chopped fresh parsley

Directions

1. I start by combining the chickpeas and black beans in a large bowl.

2. In a small bowl, I whisk the olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.

3. I pour the dressing over the beans and toss everything so it’s evenly coated.

4. Then I add in the red onion, crumbled feta, and parsley.

5. I gently toss it all together until well mixed.

6. I cover the bowl and let it chill in the fridge for at least 30 minutes, though it tastes best after a few hours or even overnight.

7. I serve it cold or at room temperature, depending on my mood or what else I’m serving.

Servings and timing

This salad makes 4 servings. It takes about 15 minutes to prep and is ready to eat after 30 minutes of chilling, though I usually give it a few hours for maximum flavor. No cooking is required.

Variations

• I sometimes add diced cucumber or bell peppers for extra crunch.

• If I’m out of feta, I swap in crumbled goat cheese or even a sharp shredded cheddar.

• I’ve added halved cherry tomatoes or Kalamata olives for more Mediterranean flavor.

• A handful of arugula or spinach stirred in just before serving gives it a fresh green lift.

Storage/reheating

I store the salad in an airtight container in the fridge, and it keeps well for 3 to 4 days. Since it’s served cold, there’s no need to reheat it. In fact, it tastes better the longer it marinates. I give it a quick stir before serving to redistribute the dressing.

FAQs

Can I use dried beans instead of canned?

Yes, I can cook dried beans ahead of time and use them instead. I just make sure they’re fully cooked and cooled before mixing them into the salad.

Does this salad get soggy over time?

Not really. The beans hold up well, and the flavors actually get better with time. The onion might soften a bit, but I find it adds to the texture rather than ruining it.

Can I make this salad vegan?

Absolutely. I just leave out the feta or use a plant-based cheese alternative to keep it vegan.

What kind of vinegar works best?

I stick with red wine vinegar for its tangy, bright flavor, but white wine vinegar or apple cider vinegar also work well in a pinch.

Can I eat it right after making it?

I can, but I always let it chill for at least 30 minutes so the flavors meld. It’s worth the short wait.

Conclusion

Divorce Salad is my go-to when I want something quick, nutritious, and loaded with flavor. It’s proof that simple ingredients, when treated right, can create something seriously delicious. Whether I’m prepping meals for the week or looking for a fresh lunch option, this salad always delivers.